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BACON & SCRAMBLED EGGS

INGREDIENTS

• 2-3 slices of bacon
• 3 eggs, beaten
• 1 tablespoon milk
• Salt and fresh cracked pepper to taste
  

PREPARATION

1. Beat milk and eggs together until frothy.
2. Mix in salt and fresh cracked pepper.
3. Set aside.
4. Heat a sauté pan over medium high heat.
5. Place bacon in hot pan and fry until crisp. Drain on a paper towel.
6. Leave 1 teaspoon of bacon fat in pan and remove the rest.
7. Add beaten eggs to pan and cook, stirring, until eggs are set.
   

SCRAMBLED EGGS

INGREDIENTS

Basic Scrambled Eggs

• 4 large eggs
• 2 tablespoons of unsalted butter or margarine
• 2 tablespoons milk
• 1/8 teaspoon salt (optional)
• 1/8 teaspoon or less of fresh ground pepper (optional)
  

PREPARATION

Directions

1. Add the butter to a non-stick frying pan, and heat it on medium until the butter melts and begins to bubble.
2. Break the eggs into a medium size bowl, and add the milk, salt and pepper.
3. Whisk the egg mixture until the whites and yolks are completely incorporated into each other and the mix looks creamy.
4. Pour the mixture into the hot frying pan, and use a spatula to gently stir the eggs and scrape them from the bottom of the pan.
5. Continue cooking until the eggs are fluffy and moist, but not wet. Take care not to cook them dry.
6. Remove the eggs from the pan and serve immediately.
   

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DELICATESSEN-STYLE EGGS BENEDICT

INGREDIENTS

• ½ Turkish bread (Pide)
• 1 tub Babaganoush (smoky eggplant dip) or homus if you prefer
• 4 eggs
• 4 lobes of roasted capsicum – warmed in microwave at last minute
• 100 mls yoghurt (plain, unsweetened)
• 2 Tbsp fresh mint
• Pepper
  

PREPARATION

Poach eggs. Split the pide bread and then cut to make 4 squares. Toast them and then assemble as follows: generous spreading of babaganoush next the egg then the roasted capsicum then a dollop or drizzle of yoghurt sprinkle of mint and pepper to taste

HERB OMELETTE, SMOKED FISH AND WILTED SPINACH

INGREDIENTS

• 4 eggs, at room temperature
• 1 tbs reduced fat milk
• 1/2 cup flat-leaf parsley leaves, finely chopped
• 1/3 cup finely chopped chives
• 1/3 cup finely chopped dill
• Cooking oil spray
• 75g baby spinach leaves
• 150g flaked smoked salmon or trout
• Light sour cream & lemon zest, to serve
  

PREPARATION

A light and easy breakfast, on the table in less than 30 minutes.

• Combine eggs, milk, parsley, chives and dill in a large jug. Season and whisk until just combined.  
  
• Heat a medium (about 24cm) non-stick frying pan over medium heat.  Spray with oil to grease.  Pour quarter of egg mixture into the pan, tilt pan and allow eggs to just set, then flip omelette over and cook until just set. Fold into quarters and transfer to tray lined with baking paper. Cover loosely with foil and keep warm. Repeat to make three more omelettes.
• Grease a small non-stick frying pan with oil spray and heat over medium-high heat. Add spinach and cook, tossing often, until leaves just wilt.
• Slide warm omelettes onto serving plates. Top with wilted spinach and salmon or trout.  Top with a dollop of sour cream and a sprinkling of lemon zest and serve.
  

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HEALTHY GALLO PINTO

INGREDIENTS

• 1 tbsp olive oil
• 1 clove garlic
• 1/2 teaspoon cumin seeds
• 1/2 tsp smoked paprika
• 1/2 can chickpeas (rinsed)
• 4 large eggs
• 1 cup cherry tomatos
• 1/4 bunch fresh herbs
• 1/4 cup green leaves
• 1 lime

PREPARATION

Cook the garlic and cumin in olive oil over a medium heat until fragrant.

Stir in the chickpeas, cooking for 5 minutes.
Meanwhile, make a salsa by quartering the tomato and mixing with the 1/2 lime juice and fresh herbs. Season with salt and pepper.

Finely slice the spring onions and add into the beans along with the paprika, stir and cook for 2 more minutes.

Separately, whisk the egg, season well, and cook in a non-stick frypan over a low-medium heat for a few minutes (or to your liking).

Serve the crispy chickpeas with a few spinach or kale leaves, topped with egg and salsa.

Squeeze over remaining lime and enjoy.

DEVILLED EGGS

INGREDIENTS

Basic Filling
For six eggs (making a dozen halves), gather together:

• 1/4 cup mayonnaise
• 1 teaspoon vinegar (you can also use lemon juice, wine, pickle juice - anything that is acidic)
• 1 teaspoon mustard
• Salt and pepper to taste
• Paprika for garnish (optional)

PREPARATION

Preparing the Eggs Properly

1. To begin, choose eggs that are a bit older rather than fresh eggs. To tell if your egg is the right 'age' for deviled eggs, fill a small bowl with enough water to cover an egg. The ideal egg should stand on its end, but still touch the bottom. If the egg sinks, it's too fresh to use. If it floats - get rid of it! It's not good anymore.
2. Hard boil your eggs. Be careful not to cook them too long though. The ideal time for hard boiling the eggs is somewhere between 12 minutes (for small eggs) and 19 minutes (for large eggs), if you have them simmering rather than at a rolling boil.
3. When you are finished cooking the eggs, place the eggs in an ice cold bath. This trick will allow you to peel the eggs much more easily and can help prevent cracking. When you cool the eggs this way, a layer of steam develops between the white and the peel, thus making peeling easier.
4. Crack and peel the shell off of each egg.
5. Cut the eggs lengthwise with a sharp kitchen knife. Scoop the yolk into a bowl and lay the egg whites on the platter that you are going to use to serve them. Transporting deviled eggs from one tray to another not only gets your fingers in everyone else's filling, but it can mess up what would otherwise be a pretty display.
   

In a small bowl:

1. Push egg yolks through a fine sieve into the bowl. Although it's tempting, don't mash them with a fork - this will make your final mixture heavy.
   
2. Fold in the mayonnaise, vinegar, and mustard until the ingredients are well mixed.
3. Add salt and pepper to taste.
4. Pipe the filling into the eggshells using a tip like Wilton's 1A or 2A. If you don't have the kind of tip, don't worry. Fill a quart-sized plastic bag with your deviled egg filling, and cut the corner off. It will work just as well as a decorating tip for piping filling into your eggshell.
   

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BREAKFAST BURRITOS

INGREDIENTS

• 1 roll of pork sausage.
• 1/2 cup red onions, diced
• 1/2 cup green peppers, diced
• 2 cups frozen hash brown potatoes
• 4 eggs
• 2 tablespoons milk
• Shredded Monterey Jack cheese
• Your favorite salsa or Pico de Gallo
• Package of flour tortillas
  

PREPARATION

1. In a large non-stick skillet, brown the sausage and drain well.
2. Return the pan to the heat, and add the potatoes, onions and peppers.
3. Cook until the potatoes begin to brown and the onions and peppers are tender.
4. While the potatoes are cooking, break the eggs into a medium size bowl.
5. Add the milk, and whip the mixture until it's thoroughly creamy.
6. Push the sausage mixture to the edges of the pan to create a hollow in the middle.
7. Pour the egg mixture in, and wait 30 seconds before you begin to stir.
8. Once the eggs begin to cook, you can stir the sausage mix in with them.
9. When the eggs are done cooking, spoon some of the mix into warm flour tortillas.
10. Top the mix with a little salsa and a sprinkling of cheese.
11. Roll up the tortillas and enjoy.
    

CRUSTLESS QUICHE

INGREDIENTS

• 1 small zucchini
• 1 small yellow squash
• 1 small onion
• ½ cup Fontina cheese
• ½ cup asiago
• 1 cup baby spinach
• 1 cup cream
• 4 eggs
• 1/8 teaspoon cayenne pepper
• Salt and pepper
• Olive oil
  

PREPARATION

This recipe can be baked in a pie dish or a casserole.

1. Preheat oven to 350 degrees.
2. Wash the zucchini and squash.
3. Cut off the tips off both.
4. Slice both lengthwise about a quarter of an inch thick.
5. Cut the onion in half and then slice thinly.
6. Place the zucchini, squash, and onion on a baking sheet.
7. Drizzle with olive oil.
8. Sprinkle with salt and pepper.
9. Bake for 10 minutes.
10. Mix together in a bowl the cream, eggs, ¼ teaspoon of salt, pinch of pepper, and cayenne pepper.
11. Spray the pie dish or a 9x9-baking dish with non-stick spray.
12. Sprinkle half of the Fontina and asiago over the bottom of the baking dish.
13. Layer the baked vegetables over the cheese.
14. Sprinkle the remaining cheese over the vegetables.
15. Pour the egg mixture over the filling.
16. Place the quiche on a cookie sheet.
17. Bake at 350 degrees for 35 to 40 minutes.
18. The quiche is done when a paring knife inserted in the center comes out clean